In a large pan, melt the butter over medium high heat.
Toss the chopped chicken with 1 tablespoon of the creole seasonings. Add to the hot pan along with the Andouille sausage and cook until golden on all sides.
Add the onion, bell pepper, and celery. Cook, stirring occasionally, until they begin to soften.
Mix in the garlic, tomatoes, and remaining 1 tablespoon creole seasonings. Add the rice and stir until coated.
Stir in the chicken stock, bay leaves, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium low. Cover and cook, stirring very occasionally, until the rice is tender and most of the stock has absorbed, about 15 minutes. Add a little more stock if needed.
Gently mix in shrimp and cover. Cook just until the shrimp turns pink, about 10 minutes. If needed, add a little more creole seasonings, salt, or pepper to taste. Remove the bay leaves, top with green onions, and serve hot.